A quick and easy crowd-pleaser, cauliflower soup with blue cheese just requires a few basic ingredients. The ideal dinner for meal prepping and freezing.
Try More Recipes From us:
Which Blue Cheese Is Best For Cauliflower Soup?
There is no substitute for stilton when it comes to blue cheese, therefore your only choice is that. It’s so decadent and sour; it hits my taste senses like a punch in the face, and I can’t get enough of it! This soup is delicious with a light blue cheese like danish blue or gorgonzola. Alternately, a strong cheddar might be used if blue cheese isn’t your thing.
What’s The Point Of Roasting Cauliflower?
It’s true that raw cauliflower doesn’t have much flavor, but when roasted, it takes on a whole new dimension. The lovely nutty and buttery tastes get caramelized when roasted in a little oil, salt, and pepper. It makes the soup luxuriously thick and creamy, and its soft texture makes it simple to purée into a velvety emulsion.
Is It Possible To Make This Cauliflower Soup Vegetarian?
Vegetarians can enjoy this roasted cauliflower soup by omitting the bacon. It’s not necessary to use bacon grease to make a tasty soup; just sauté the garlic and onions in the butter instead. Just substitute veggie stock for the chicken stock and you’ll be ready to go.
- Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
- Place the cauliflower florets on a baking pan lined with foil. Mix in 2 tablespoons oil and a couple of liberal pinches of salt and pepper using your hands to coat the cauliflower evenly.
- Roast the cauliflower in the oven for 35–40 minutes, or until tender and golden.
- You may work on the remainder of the dish while the cauliflower roasts.
- Melt the butter in a heavy-bottomed skillet over high heat and cook the bacon until crispy. Remove the bacon and put it aside, leaving the grease in the pan. Turn the heat down to medium and leave the pot on.
- Cook for 5 to 10 minutes, until the onion, garlic, and salt and pepper have softened.
- Bring the cream, stock, blue cheese, and roasted cauliflower to a boil in a saucepan. Stir occasionally until all of the cheese has melted.
- Blend the soup with an immersion or stand blender until it is smooth and creamy.
- Season to taste if necessary.
- Serve with crispy bacon strips.
What To Serve With Cauliflower And Blue Cheese Soup?
- Fried Paneer Cheese Pakora
- Tgi Fridays Skillet Garlic Shrimp
- Creamy Mushroom Risotto
- Braided Bread
- Potato Gratin
- Corn Pudding
- Garlic Bread
- Baja Chicken Tacos
- Balsamic Roasted Butternut Squash
- Baked Rigatoni
- Grilled Cheese Sandwiches
Jamie Oliver Cauliflower And Blue Cheese Soup
How To Store Cauliflower And Blue Cheese Soup?
The shelf life of this Cauliflower and Blue Cheese Soup in the refrigerator is around four to five days. Always use your common sense, and if something doesn’t smell quite right, you should toss it out.
How To Reheat Cauliflower And Blue Cheese Soup?
You may rewarm single portions of this Cauliflower and Blue Cheese Soup in the microwave, or you can heat larger quantities on the stovetop until they are completely hot.
Recipe Tips
- When roasting cauliflower, make sure the oven sheet isn’t too crowded. If the florets aren’t touching, they won’t generate steam and will keep from browning.
- The taste of blue cheese is concentrated in the rind, so don’t throw it away.
- Using an emersion blender to mix the soup right in the pot is the quickest and easiest technique to get a velvety smooth texture. On the other hand, you may use a stand blender to pulverize it in increments. Use caution if you decide to use a stand blender since the contents will be quite hot.
- You may store this soup for up to five days in the fridge. After the roasted cauliflower soup has been prepared, it should be allowed to cool to room temperature before being stored in an airtight container.
- As an added bonus, this soup freezes beautifully and keeps for up to three months in the deep freeze. You may thaw it in the fridge overnight and then reheat it on the stove or in the microwave the next day.
Try More Recipes:
- Jamie Oliver Avocado Potato Salad
- Jamie Oliver Moroccan Chicken Soup
- Jamie Oliver Slow Cooker Pumpkin Soup
Jamie Oliver Cauliflower And Blue Cheese Soup Nutrition Facts
Amount Per Serving
- Calories 53.6
- Total Fat 2.6g
- Saturated Fat 1.4g
- Cholesterol 5.3mg
- Sodium 692.3mg
- Potassium 196.3mg
- Total Carbohydrate 5.3g
- Dietary Fiber 3.4g
- Sugars 1.8g
- Protein 3.8g
- Vitamin A 2%
- Vitamin C 91.4%
- Calcium 5.8%
- Iron 2.7%
Nutrition Facts Source: Source
Servings 6
- Amount Per Serving
- % Daily Value *
- Saturated Fat 1.4g7%
Cholesterol 5.3mg2%Sodium 692.3mg29%Potassium 196.3mg6%Total Carbohydrate 5.3g2%
- Dietary Fiber 3.4g14%
- Sugars 1.8g
Protein 3.8g8%
- Vitamin A 2 IU
- Vitamin C 91.4 mg
- Calcium 5.8 mg
- Iron 2.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Jamie Oliver’s Cauliflower and Blue Cheese Soup has a velvety texture and a plethora of delicious flavors. This savory low-carb soup is made with bacon and stilton and can easily be adapted to be vegetarian.
A quick and easy crowd-pleaser, cauliflower soup with blue cheese just requires a few basic ingredients. The ideal dinner for meal prepping and freezing.
Try More Recipes From us:
Which Blue Cheese Is Best For Cauliflower Soup?
There is no substitute for stilton when it comes to blue cheese, therefore your only choice is that. It’s so decadent and sour; it hits my taste senses like a punch in the face, and I can’t get enough of it! This soup is delicious with a light blue cheese like danish blue or gorgonzola. Alternately, a strong cheddar might be used if blue cheese isn’t your thing.
What’s The Point Of Roasting Cauliflower?
It’s true that raw cauliflower doesn’t have much flavor, but when roasted, it takes on a whole new dimension. The lovely nutty and buttery tastes get caramelized when roasted in a little oil, salt, and pepper. It makes the soup luxuriously thick and creamy, and its soft texture makes it simple to purée into a velvety emulsion.
Is It Possible To Make This Cauliflower Soup Vegetarian?
Vegetarians can enjoy this roasted cauliflower soup by omitting the bacon. It’s not necessary to use bacon grease to make a tasty soup; just sauté the garlic and onions in the butter instead. Just substitute veggie stock for the chicken stock and you’ll be ready to go.
How To Make Jamie Oliver Cauliflower And Blue Cheese Soup
- Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
- Place the cauliflower florets on a baking pan lined with foil. Mix in 2 tablespoons oil and a couple of liberal pinches of salt and pepper using your hands to coat the cauliflower evenly.
- Roast the cauliflower in the oven for 35–40 minutes, or until tender and golden.
- You may work on the remainder of the dish while the cauliflower roasts.
- Melt the butter in a heavy-bottomed skillet over high heat and cook the bacon until crispy. Remove the bacon and put it aside, leaving the grease in the pan. Turn the heat down to medium and leave the pot on.
- Cook for 5 to 10 minutes, until the onion, garlic, and salt and pepper have softened.
- Bring the cream, stock, blue cheese, and roasted cauliflower to a boil in a saucepan. Stir occasionally until all of the cheese has melted.
- Blend the soup with an immersion or stand blender until it is smooth and creamy.
- Season to taste if necessary.
- Serve with crispy bacon strips.
What To Serve With Cauliflower And Blue Cheese Soup?
- Fried Paneer Cheese Pakora
- Tgi Fridays Skillet Garlic Shrimp
- Creamy Mushroom Risotto
- Braided Bread
- Potato Gratin
- Corn Pudding
- Garlic Bread
- Baja Chicken Tacos
- Balsamic Roasted Butternut Squash
- Baked Rigatoni
- Grilled Cheese Sandwiches
How To Store Cauliflower And Blue Cheese Soup?
The shelf life of this Cauliflower and Blue Cheese Soup in the refrigerator is around four to five days. Always use your common sense, and if something doesn’t smell quite right, you should toss it out.
How To Reheat Cauliflower And Blue Cheese Soup?
You may rewarm single portions of this Cauliflower and Blue Cheese Soup in the microwave, or you can heat larger quantities on the stovetop until they are completely hot.
Recipe Tips
- When roasting cauliflower, make sure the oven sheet isn’t too crowded. If the florets aren’t touching, they won’t generate steam and will keep from browning.
- The taste of blue cheese is concentrated in the rind, so don’t throw it away.
- Using an emersion blender to mix the soup right in the pot is the quickest and easiest technique to get a velvety smooth texture. On the other hand, you may use a stand blender to pulverize it in increments. Use caution if you decide to use a stand blender since the contents will be quite hot.
- You may store this soup for up to five days in the fridge. After the roasted cauliflower soup has been prepared, it should be allowed to cool to room temperature before being stored in an airtight container.
- As an added bonus, this soup freezes beautifully and keeps for up to three months in the deep freeze. You may thaw it in the fridge overnight and then reheat it on the stove or in the microwave the next day.
Try More Recipes:
- Jamie Oliver Thai Pumpkin Soup
- Jamie Oliver Thai Coconut Chicken Soup
- Jamie Oliver Slow Cooker Pumpkin Soup
Jamie Oliver Cauliflower And Blue Cheese Soup Nutrition Facts
Amount Per Serving
- Calories 53.6
- Total Fat 2.6g
- Saturated Fat 1.4g
- Cholesterol 5.3mg
- Sodium 692.3mg
- Potassium 196.3mg
- Total Carbohydrate 5.3g
- Dietary Fiber 3.4g
- Sugars 1.8g
- Protein 3.8g
- Vitamin A 2%
- Vitamin C 91.4%
- Calcium 5.8%
- Iron 2.7%
Nutrition Facts Source: Source
Serving Size 1
Servings 1
- Amount Per Serving
- % Daily Value *
- Saturated Fat 1.4g7%
Cholesterol 5.3mg2%Sodium 692.3mg29%Potassium 196.3mg6%Total Carbohydrate 5.3g2%
- Dietary Fiber 3.4g14%
- Sugars 1.8g
Protein 3.8g8%
- Vitamin A 2 IU
- Vitamin C 91.4 mg
- Calcium 5.8 mg
- Iron 2.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
